Sweet Potato Pie Bars layer a buttery graham cracker crust, smooth spiced sweet potato filling, and toasty mini marshmallows into an easy, square‑cut version of classic sweet potato pie. They bake in an 8‑inch pan, chill until set, and slice into neat bars that are perfect for holidays, potlucks, or “pie” for a crowd without dealing with a traditional pastry crust.
Why I Like These Sweet Potato Pie Bars
I like these bars because they borrow the best parts of old‑fashioned sweet potato pie—creamy filling, warm spices, and marshmallow topping—and package them in a graham cracker crust that’s both simple and full of flavor. Recipes for sweet potato pie bars and marshmallow‑topped sweet potato desserts consistently use this formula: a pressed graham crust, a spiced sweet potato custard baked until set, and a broiled or torched marshmallow layer on top. The graham crust gives a toasty crunch that contrasts beautifully with the soft filling, and the mini marshmallows brown into a gooey, s’mores‑style topping.
I also like how flexible the cooking method is for the sweet potatoes. You can boil them the way this recipe suggests for speed, or you can roast them for deeper flavor, which sweet potato pie tests often recommend because roasting caramelizes natural sugars and concentrates the sweetness. Once baked and chilled, these bars slice cleanly and keep well in the fridge, just like other sweet potato pie bars that are meant to be made ahead and served cold or slightly warmed.